SOPA DE ELOTE OR SWEET CORN SOUP
Soup is such a comfort food. Manuel's Cafe y Bar on Congress Avenue in Austin, Texas makes this soup and everyone raves about it! It's wonderful served with crusty cornbread sticks.
Provided by Julie in TX
Categories Tex Mex
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a 6-quart saucepan.
- Add onion, pepper and corn.
- Saute 3 minutes over high heat, stirring constantly.
- Add half-and-half, milk and cilantro.
- Salt to taste.
- Heat to boiling.
- Immediately reduce the heat and simmer for 10 minutes.
- Ladle into bowls and sprinkle with cheese.
Nutrition Facts : Calories 490.7, Fat 29.9, SaturatedFat 18, Cholesterol 89.7, Sodium 232, Carbohydrate 46.5, Fiber 4.5, Sugar 0.4, Protein 16.3
SOPA DE ELOTE (CORN SOUP)
This soup is adapted from a recipe by Diana Kennedy in her classic first cookbook, "Cuisines of Mexico." The recipe was found on Austin 360 website.
Provided by Galley Wench
Categories Southwestern U.S.
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine corn and 1 cup of the milk in a blender.
- Purée at high speed until smooth; set aside.
- In a heavy, 3-quart nonreactive stock pot, heat the butter over medium heat until melted and bubbly.
- Add the corn purée and cook over medium heat for about 5 minutes, stirring constantly.
- Add the remaining 3 1/2 cups milk and the salt; bring mixture to a boil.
- Reduce heat to low and simmer for about 15 minutes, stirring to avoid sticking.
- In each of 6 warm soup bowls, put 1 tablespoon each of the diced chiles and shredded cheese.
- Ladle the hot soup into the bowls and garnish with a few tortilla strips.
Nutrition Facts : Calories 356.8, Fat 18.4, SaturatedFat 10.6, Cholesterol 52, Sodium 595.3, Carbohydrate 40.2, Fiber 4.5, Sugar 4.3, Protein 12.7
CORN SOUP (SOPA DE ELOTE)
Posted for the Zaar World Tour-Mexico. I haven't tried this recipe yet, but I plan to. Pureeing the corn in this recipe gives this soup a creamy appearance.
Provided by Bayhill
Categories Corn
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- If using fresh corn, cut kernels from cobs. Scrape cobs with a spoon; discard cobs. Measure corn; you should have about 1-1/2 cups. Puree 3/4 cup corn in a blender or food processor; set aside.
- Mash garlic with salt to make a paste. Melt butter in a large saucepan. Add onion and garlic paste. Cook until onion is tender but not browned. Add tomatoes.
- Cook slowly 10 minutes, mashing tomatoes with a spoon. Add broth, chiles, oregano, pureed corn and whole corn kernels. Taste and add salt if needed.
- Bring to a boil; reduce heat. Cover and simmer 30 minutes. Stir in cream. Cook until heated through. To serve, pour into soup bowls and garnish with cilantro leaves.
Nutrition Facts : Calories 110.8, Fat 6.6, SaturatedFat 3.8, Cholesterol 18.7, Sodium 818.5, Carbohydrate 11, Fiber 1.7, Sugar 4.4, Protein 4
SOPA DE ELOTE (MEXICAN CORN SOUP)
Posted from a Sparkpeople challenge for healthy recipes. I've made this but not recently. About time since corn is in season again! From: Steven Raichlen's Healthy Latin Cooking Epazote- I haven't had this and it turned out OK. Other names for it: Pigweed, wormseed, lamb's quarters, goosefoot and Jerusalem oak. He claims there is no substitute but I'm guessing thyme or oregano would work.
Provided by Chef Tweaker
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place a comal (Mexican griddle used for cooking tortillas) or a cast iron skillet over medium-high heat. Add the pepper, onions and garlic. Roast turning occasionally, until nicely browned.
- As they brown, transfer to a plate to cool. The garlic will take 3-4 minutes and the pepper and onions will take 6-8 minutes.
- Using plastic gloves, scrape as much skin off the pepper as you can.
- Finely chop the pepper, onions and garlic.
- In a large saucepan over medium heat, combine the peppers, onions, garlic, corn 2 sprigs of epazote, the bay leaf and stock or broth. Bring to a simmer.
- Reduce the heat to medium-low and gently simmer for 8-10 minutes, or until the corn is soft. Remove and discard the bay leaf.
- Puree the soup in a blender; return it to the pan. Stir in the cilantro and cook for 1 minute. Season with salt and pepper.
- Ladle the soup into serving bowls and garnish each with a sprig or sprinkling of epazote and a sprinkling of chili powder.
- Serve each with a lime wedge for squeezing into the soup.
Nutrition Facts : Calories 213.9, Fat 3.1, SaturatedFat 0.7, Sodium 788.8, Carbohydrate 42.4, Fiber 5.9, Sugar 2.9, Protein 10.9
ELOTES (MEXICAN CORN IN A CUP)
I grew up just outside of a Mexican border town, and at least twice month my grandmother would take me across the border to do some shopping. I remember the food stands found at every corner street and almost all of them sold elotes. It was one of my favorite vendor foods. Every time I make it, I am reminded of my childhood.
Provided by Kelsie
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
- Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.
Nutrition Facts : Calories 294.1 calories, Carbohydrate 41 g, Cholesterol 9.6 mg, Fat 14.4 g, Fiber 4.1 g, Protein 7.7 g, SaturatedFat 2.9 g, Sodium 1188.6 mg, Sugar 6.7 g
CORN IN A CUP (ELOTE EN VASO)
This is Mexican street food at its finest. Anytime I visit El Paso or Mexico the craving of elote en vaso steps into high gear. Now anytime I crave this I whip it up at home, except I make it fancy by serving it in a pretty glass instead of the traditional Styrofoam® cup. No matter how you serve it the taste is sweet, crunchy, fiery, and juicy. This is a very loose recipe. Feel free to adjust the proportions of lime juice, crema, cheese, and spices to taste!
Provided by Muy Bueno
Categories Appetizers and Snacks Cheese
Time 20m
Yield 10
Number Of Ingredients 9
Steps:
- Place corn in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 2 to 3 minutes. Drain and return corn to saucepan.
- Spoon 3/4 cup corn into 10 serving bowls; add 2 tablespoons butter to each and stir until butter is melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl; sprinkle a generous amount of chili powder over each. Season with salt.
- Top each serving with 2 tablespoons cotija cheese and hot sauce; garnish with a lime wedge.
Nutrition Facts : Calories 563.7 calories, Carbohydrate 25.8 g, Cholesterol 159.8 mg, Fat 51.5 g, Fiber 2.9 g, Protein 9 g, SaturatedFat 32.1 g, Sodium 406.1 mg, Sugar 6.1 g
SOPA DE ELOTE (FRESH CORN SOUP)
From The New Complete Book of Mexican Cooking, a cookbook sent to me in the Feb '09 cookbook swap by my partner, breezermom.
Provided by NELady
Categories Corn
Time 35m
Yield 4 bowls of soup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the corn kernals and the onion in a food processor and process to a puree. Heat the butter in a saucepan, add the puree and cook over moderate heat, stirring, for 5 minutes.
- Stir in the chicken stock and season with salt if necessary.
- Simmer, over low heat, for 10 minutes longer.
- Stir in the sour cream and simmer for a few minutes longer.
- When ready to serve, strain the soup. Have ready 4 soup bowls, each with a tablespoon of cheese and about 2 teaspoons chili, and pour the soup which should be the consistency of heavy cream.
Nutrition Facts : Calories 470.6, Fat 25.8, SaturatedFat 14.5, Cholesterol 58.3, Sodium 520.5, Carbohydrate 50.5, Fiber 4.7, Sugar 6.3, Protein 16
CREMA DE ELOTE (CORN CHOWDER WITH ROASTED PEPPERS)
Provided by Molly O'Neill
Categories dinner, weekday, soups and stews, appetizer, main course
Time 50m
Yield Four servings
Number Of Ingredients 11
Steps:
- If using fresh corn, husk and remove all of the corn silk, then cut the kernels from each cob with a sharp knife; transfer to a food processor. Scrape all the remaining corn from the cobs, using the end of a spoon, and add to the rest. There should be between 2 1/2 and 3 cups of corn. Place in the food processor.
- Heat half of the butter in a small skillet over medium heat. Add the onion and cook until soft, 6 or 7 minutes, then stir in the garlic and cook a minute longer. Scrape the mixture into the corn along with the cornstarch and 1/4 cup water. Process until smooth. Melt the remaining butter in a medium-large saucepan set over medium heat. Add the corn puree and stir constantly for several minutes until quite thick.
- Whisk in the milk, turn the heat to medium-low, partly cover and simmer 15 minutes, stirring often. Strain through a medium-mesh sieve. Rinse out the pan, return the strained soup to it and stir in the diced chiles poblanos and the cream. Season with salt and simmer over medium-low heat for 10 minutes longer, stirring frequently.
- To serve, thin the soup with additional milk if it is thicker than heavy cream. Ladle into small, warm soup bowls. Garnish with the fresh cheese and chopped parsley, and serve immediately.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 37 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 22 grams, Sodium 835 milligrams, Sugar 17 grams, TransFat 0 grams
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